Home > Holidays > {Four} 3-ingredient Muffin-Tin Treats {Four} 3-ingredient Muffin-Tin Treats November 17, 2016 | 39 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A collection of four different treats all with 3-ingredients that can each be made in a miniature muffin tin. No baking required! Perfect for sharing with friends/family, giving out as gifts, bringing into work, or enjoying yourself! Hey everyone! How is your week going so far?! Did you notice things are looking a little different around these parts? Over the weekend and into this week, my new site design went live! It’s been several months in the works and I’m so excited it’s finally here. There have been a few hiccups along the way and I sincerely apologize for any inconvenience getting recipes while my site was intermittently down. Hopefully *fingers crossed* we’ve worked out the issues and everything should be working better. I’ve now got a “recipes” page that allows you to easily search through different categories, there is a “shop” that has all of my favorite kitchen and photography products, AND I’ve got a new eCookbook of my favorite easy weeknight dinners that is free for email subscribers. Additionally, you can now subscribe to get my recipes each time I publish a new post or sign up to get a weekly round-up of everything I’m sharing. ?? And now, onto some easy THREE ingredient treats that can all be made in a miniature muffin tin! A quick video tutorial is above this text and then more details and the full recipes are below: First up: PEPPERMINT BARK BITES. I have a serious obsession with Ghiradelli’s Peppermint Bark Squares, but they are not all that cheap. Especially when you could eat a pack a day during the holiday season! (What, me? Never ?) So those peppermint bark squares are what inspired this entire post. The second I saw them back in the store, I grabbed a bar. The boys and I finished it before we were even home and I knew it was time to make something similar. So these bites are made to taste *just* like them (although people that tried these said they liked them better!!) with half the cost and very little effort! I use a Hershey’s candy cane bar for the white chocolate top, but if you can’t find that candy bar or want to make these for even cheaper, plain white chocolate and crushed peppermint will work great in its place. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Bark Bites 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Peppermint Bark Bites 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 12 bites Chelsea Lords Author Chelsea Lords Ingredients▢ 1 bar (3.5 ounces) Hershey's Candy Cane candy bar*▢ 3/4 cup milk chocolate chips high quality▢ 1 teaspoon vegetable oil separated InstructionsLine a miniature muffin tin with muffin liners and set aside.In a microwave safe bowl, combine chocolate chips with 1/2 teaspoon vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.Be patient in melting and make sure to stir really well in between each bursts as it's easy to burn the chocolate.Fill the bottom of the muffin liners with equal amounts melted milk chocolate. Tap the muffin tin a few times to get the chocolate to go in an even layer. Place in the fridge for 5-10 minutes.While it's chilling, coarsely chop the candy cane bar and place in another microwave safe bowl. Add in the remaining 1/2 teaspoon vegetable oil and stir.Again, melt in the microwave in bursts of 20 seconds stirring in between each burst for 15 seconds.Pour equal parts of the white peppermint chocolate over the milk chocolate. Tap the muffin tin a few times to get the chocolate to go in an even layer.Allow to set. Video Recipe Notes*This candy bar made it really easy and delicious, but if you are unable to find it use regular white chocolate with crushed peppermint stirred in! We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. Next up: COOKIE DOUGH CUPS. Last year, I created a healthy version of cookie dough cups (<–link to recipe) which so many of you loved. And then I shared a less healthy cookie dough cup recipe on my friend’s website. It was such a bit hit on her site that Buzzfeed Tasty picked it up and created a video of the recipe. So I think it’s about time I share it here! HOWEVER, since this is a post on 3-ingredient muffin tin treats, there is a way to make these cookie dough cups with only 3 ingredients — and that is to use refrigerated store-bought cookie dough. At any given time, my mom always has a huge tub of store-bought cookie dough in her fridge and I’m sure many of you have the same. The pre-made cookie dough works wonders if you are pressed for time — it’s fast! And it’s delicious tasting as well. But just in case you’re wanting the full experience of homemade cookie dough cups, I’ve included my recipe here as well. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cookie Dough Cups 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cookie Dough Cups 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 12 * Chelsea Lords Author Chelsea Lords Ingredients3-Ingredient Cookie Dough Cups:▢ 1 and 1/3 cups high quality chocolate chips or chopped chocolate bar▢ 2 teaspoons vegetable oil▢ 1/3 cup store-bought prepared cookie doughFrom Scratch Cookie Dough:▢ 6 tablespoons butter at room temperature▢ 1/2 cup light brown sugar packed▢ 3 ounces full-fat cream cheese at room temperature▢ 4 tablespoons white sugar▢ 2 teaspoons vanilla extract▢ 1/4 teaspoon salt▢ 1 and 1/4 cups white flour▢ 3/4 cup miniature chocolate chips InstructionsCookie Dough CupsLine a miniature muffin tin with muffin liners and set aside.In a small microwave-safe bowl combine the chocolate and vegetable oil.Melt in the microwave in bursts of 20 seconds, stirring well in between each burst for about 15 seconds.In the prepared muffin tin, spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups. You don't want too much chocolate at the bottom. Tap the muffin tin to get the chocolate to go into a smooth and even layer.Roll small (1/2 teaspoon sized) balls of prepared cookie dough. Flatten slightly.Place the balls of cookie dough on top of the melted chocolate mixture and press into the chocolate.Pour an even amount of chocolate over all of the cookie dough balls. Gently shake the muffin pan side to side to get the chocolate nice and even.Chill in the fridge for at least 30 minutes or until completely set up.From Scratch Cookie Dough:In a large bowl, beat together the butter (make sure it is at room temperature and not melted) and brown sugar for 1-2 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.Beat in the vanilla, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.Stir in the chocolate chips.Roll the cookie dough into small balls and set aside. Recipe Notes*If you use the from scratch cookie dough recipe, you'll have enough to make dozens of these cookie dough cups! SO instead you can follow the recipe and save the rest of that delicious cookie dough to snack on or use in a different recipe 🙂 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. P.S. I know a lot of people don’t eat raw cookie dough because of either the eggs or flour; neither concerns me, but consume at your own risk. Third in the line-up: CRUNCH CUPS. These were purely inspired by leftover Halloween candy. Mini crunch candy bars were one of my first picks in the leftover bowl of Halloween candy. And since they are now long gone and all we’re left with are the dum-dums and laffy taffy’s (?), it was time to replenish! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crunch Cups 5 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Crunch Cups 5 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 12 Chelsea Lords Author Chelsea Lords Ingredients▢ 1 cup (6 ounces) high quality milk chocolate chips or chopped chocolate bar▢ 1 teaspoon vegetable oil▢ 1/2 cup rice crispies cereal InstructionsLine a miniature muffin tin with muffin liners and set aside.In a microwave safe bowl, combine chocolate chips with vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.Be patient in melting and make sure to stir really well in between each bursts as it's easy to burn the chocolate.Stir in the rice crispies until well coated.Using a cookie scoop, scoop the mixture into the prepared muffin tin. Tap the muffin pan a few times on the table and then let harden either at room temperature or in the fridge. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. And last: EASY PEANUT CLUSTERS. These are the ultimate peanut butter + chocolate treat! Peanuts + peanut chips + milk chocolate chips = pure bliss. Since they are only 3 ingredients (and really just 2 major ingredients) it’s really important to get the right kind of nuts. Roasted + Salted peanuts are the way to go in these treats. Roasted peanuts have far more flavor and give these treats a more complex flavor. The salt is a nice touch that, again, just heightens that flavor. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Clusters 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Peanut Clusters 5 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 12 Chelsea Lords Author Chelsea Lords Ingredients▢ 1/2 cup milk chocolate and peanut butter chips ~3 ounces (Nestle makes this combination of baking chips)▢ 1/2 teaspoon vegetable oil▢ 1 cup salted and roasted peanuts InstructionsLine a miniature muffin tin with muffin liners and set aside.In a microwave safe bowl, combine the peanut butter + chocolate chips with vegetable oil and melt in the microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds.Be patient in melting and make sure to stir really well in between each bursts as it's easy to burn the chocolate.Stir in the peanuts until well coated.Using a cookie scoop, scoop the mixture into the prepared muffin tin. Tap the muffin pan a few times on the table.Spoon any extra leftover chocolate over the top and then let harden either at room temperature or in the fridge. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More EASY Treats: Microwave Mint-Chocolate Swirled Fudge 5-ingredient Salted Caramel Fudge (Microwave) Cashew Toffee Clusters Thin Mint Cups
These are all so sweet and delicious looking! 3 ingredient recipes are seriously lifesavers during the holiday season. Thanks Chelsea! Reply
Chelsea, I looove these recipes. You amaze me!! Honestly, wow is all I can say! These recipes ideas are so clever and they all look so tasty and AH-mazing. You are very talented 😉 Reply
These all look delicious and easy. I’m not the best a team making things and am wondering how long these would last and how to store them. I would live to make as Christmas gifts Thank you Reply
Thank you Jane! 🙂 They all store great in an airtight container. They will be fine at room temperature (minus the cookie dough ones) or taste even better stored in the fridge 🙂 Reply
What I REALLY like about your site is the “easy to print” option. So many sights do not have this. To print a recipe sometimes get several pages of unwanted information (blog)…waste of paper and ink. Yours is GREAT! Reply
I make peppermint bark every year, but love the idea of making it in a muffin ti. I give it as gifts and this looks much nicer! Do the muffin tin liners pull off easily and neatly? Reply
It’s SO delicious and fun this way; I like it even better than peppermint bark! And yes, if the chocolate is totally hardened (you can pop them in the fridge if your home is warm) they pull off so easy! Reply
Question. My son is a US Marine stationed in Okinawa, Japan. Its takes about a week and half for packages to get to him. Do you think these candy recipes would be okay to make and ship if it takes that long? Thank you, Andrea Reply
Hi Andrea, you’re a wonderful mom! I do think they’d be okay taste wise if you wrap them tight; but I’m not sure if they would melt over all the traveling. Wish I could be of more help! Hopefully someone else can chime in here. Reply
Hi! Can you post the recipe for your healthy cookie dough you referred to in your recipe? Thanks! Reply
Absolutely! 🙂 Here it is: https://www.chelseasmessyapron.com/healthy-cookie-dough-filled-chocolate-cups-gf/ Reply
Thank you for sharing these recipes! I am looking forward to making them as gifts with my daughters. A question I have is can they be made ahead and frozen for 2-3 weeks? Thanks! Reply
You are so welcome!! That sounds like fun 🙂 I actually haven’t ever tried freezing these treats so I can’t say for sure. I don’t see why they wouldn’t do okay though. Make sure they are in an air tight container and that you thaw them in the fridge first (if you take them straight from freezer to room temperature the chocolate will look funny). Enjoy! Reply
I’m sure you could; you’d need more chocolate chips to compensate. I’m not sure the amounts of each but probably only a couple tablespoons of peanut butter (and leave out the oil!). Wish I could give you exact amounts but without testing that I’m uncertain. Enjoy! Reply
These look great. Do you use the vegetable oil for a specific reason? Is it to help the chocolate set and remain smooth? Thanks. Reply
The crunch cups were AHHMAZING – made them twice in 1 day cause the family inhaled them. Thank you again for such wonderful and easy recipes! Reply
That is so great to hear!! Twice in one day — wow! 🙂 Thanks so much for taking the time to comment Xena! 🙂 Reply
These recipes are fantastic. I want to do peanut clusters. Is it 1/2 cup of peanut butter chips and 1/2 cup chocolate chips or 1/2 cup combined. Can you use nestles peanut butter chips and chocolate chips? Reply
Are these designed for a mini-muffin size pan? The photos seem to look like a regular sized muffin pan. I can’t wait to make them! Reply
I just made the peppermint bark bites. I used crushed candy canes in white chocolate so mine was a little more lumpy. I had to test one maybe half an hour after the white chocolate had set; by that time the milk chocolate had been in the fridge for over an hour. It was hard to get the paper muffin liner off and the milk chocolate was melting on my fingers after just a couple of bites. Will that stop after a longer time in the fridge, or is there something I can do to help the chocolate harden better? I love the recipe, but I’m giving it as gifts at work so I’d like to make it perfect. ? Reply
Hi Crystina! Did you find they set up after more time in the fridge? It sounds like there may have been just a little too much oil or your kitchen was warm if they were melting! If you make them again I’d reduce the oil a bit and then let them sit in the fridge longer. Enjoy! 🙂 Reply
hi I made these for Christmas tomorrow and they taste great though I made the mistake of using a regular sized muffin tin so they’re a bit thin but hopefully my family wont mind because they taste amazing Reply
